Savory cheddar-chive biscuits

Who doesn’t love a warm, flaky biscuit? These cheddar-chive biscuits make a nice accompaniment to soup or stew—even egg dishes. Omit the chives for a simple cheese biscuit. Or omit both cheddar and chives for a plain, old-fashioned, baking-powder biscuit.

Because in an earlier post I explained the science of baking soda, I feel obligated to discuss the kitchen chemistry of baking powder, a leavening agent composed of sodium bicarbonate and an acid, such as sodium acid pyrophosphate. As soon as moisture is added to baking powder, gas, which creates leavening, begins to escape, so you want to bake the mixture as soon as possible.

Cheddar-Chive Biscuits

2 cups flour
4 teaspoons baking powder
½ teaspoon salt
6 tablespoons chilled butter, diced
½ cup shredded cheddar cheese
1 tablespoon chopped chives
¾ to 1 cup milk

In a large bowl, sift dry ingredients. Add diced butter and work in with pastry cutter or fingertips until mixture resembles pea-size crumbs. Add cheddar and chives. Slowly mix in milk until dough holds together. The amount of milk you use will depend on the flour. Knead just a few times to make sure all ingredients are incorporated. Don’t overwork the dough, or the biscuits will be tough. Form dough into a disc. Place on floured surface, and, using a rolling pin, roll dough to about three-quarters of an inch thick. Cut rounds with a biscuit cutter or the rim of a glass dipped in flour. Place on ungreased baking sheet and bake in 425-degree oven for 15 minutes, or until lightly browned. Makes six three-inch biscuits.